At Ember & Olive Pizzeria, we believe that standout pizza begins with standout dough. After more than thirty years of refining our method, we’re pleased to share some of our insights. While we can’t disclose our exact formula (some traditions deserve to stay sacred!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is premium flour. We recommend using 00 flour, a finely ground Italian type with a moderate protein level (around 12%). This achieves the right balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid alternative, though the texture may differ slightly.
Water Temperature and Hydration
The warmth of your water influences fermentation and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration, the ratio of water to flour, should be about 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One major secret to flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors and yields a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season—it strengthens the gluten network and helps regulate fermentation. We suggest fine sea salt at 2.5-3% of your flour weight. Add it after the flour and water have begun to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let the dough bulk ferment at room temperature for 2 hours, then divide into individual dough balls. Store them in lidded containers and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, delivering flavor and the appealing browning you see in our crusts.
Handling with Care
When it’s time to bake, remove the dough from the fridge 1-2 hours beforehand to let it warm up. Handle it gently to preserve the gas pockets. Use your fingertips to press and stretch the dough rather than rolling, which can crush those airy bubbles.
The Final Touch: Heat
While our wood-fired ovens reach up to 850°F (454°C), many home ovens max out around 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This intense bottom heat is key to achieving a crisp crust with a light, airy interior.
Perfecting pizza dough is a journey rather than a destination. Each batch teaches new lessons about the process. We invite you to take notes, adjust variables, and discover what works best in your own kitchen.
If you’d like to see our dough-making process in action, join one of our monthly pizza workshops where Chef Elias demonstrates these techniques in detail. Check our events calendar for upcoming dates!